Cheese, Spinach and Dried Fruit Purses

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  • 4
  • Average
  • 30 mins
  • 10 mins
  • Average budget

Ingredients

  • 8 oz pizza dough
  • 1/4 cup of spinach
  • 1/2 cup of Fourme d'Ambert (if you cannot find substitute with blue or roquefort)
  • 1 dozen hazelnuts
  • 1 handful of raisins
  • 2 pinches of grated nutmeg
  • 1/2 tsp cumin seeds
  • 1/2 tsp white peppercorns
  • 2 tbsp flour
  • 1 teaspoon of extra virgin olive oil (optional)

Preparation

Step 1

Preheat oven to 400 ° F

- Coarsely chop the nuts with a knife on a wooden cutting board, set aside.
- Chop spinach coarsely and set aside.
- Crumble the cheese and set aside.

Step 2

- Crush the cumin in a mortar with pepper, add nutmeg, mix, pour into a small bowl, reserve in a handy place on the countertop.
- Spread dough on a lightly floured surface.
- With a cookie cutter punch circles about 4cm in diameter and then spread them on the work area. Prepare a small cup or ramekin with a little water on hand for your work station.

Step 3

Make the purses:
- Place a small amount of spinach in the center of each circle.
- add 2 or 3 raisins
- season with nutmeg mixture, cumin and pepper each circle
- add some cheese to each circle
- finishing with a little crushed hazelnuts in the center of each circle
- moisten the edges of each circle
- turn 1/3 of the dough inward, another third and then the third and pinch the edges of the outside to inside each circle.
- Place on oiled baking sheet, floured or lined with parchment paper or on a silicone plate.

Step 4

Bake:
Lower the oven to 350 ° F and bake 10 minutes. The purses must be cooked without being too dry. Serve immediately.

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